The manufacturing process is very laborious. Cacao beans need to be selected, dried, ground, heated, stirred, matured, cooled and molded to form a side of perfect dark chocolate. About 1 kilogram of cocoa beans can only extract less than 500 grams of chocolate essence, and the production process needs to go through at least 20 steps, some of the production of high-quality chocolate, just mixing the cocoa paste can take 120 hours, the whole process can be said to be time-consuming and laborious. At the same time, the entire process must be carried out in a tightly controlled temperature system (i.e., a room equipped with a cooling device), and if you are not careful, the whole pot of chocolate will be messed up.
1. Use a chocolate bar that you can buy at the supermarket, so you don't have to worry about the complexities of temperature control and cooling. the fun thing about DIY chocolate is that you can add a mix of ingredients as you like. I chose crushed almonds, Praline paste and strawberries to demonstrate how to make Rocher and how to make strawberries in a suit.
2. When you dissolve the chocolate, you have to scald it with water, not boil it directly. Handle the chocolate very carefully, the chocolate must not be wet at all.
3. After mixing the chocolate and Nutella into a paste, add the almond nuts.
4. Use a fork to mix up some of them and roll them into balls in your palm. Put the balls in the refrigerator to solidify, then take them out, dip them in the dark chocolate paste, and put them in the refrigerator to solidify.
5. Handy friends, you can also use fruit to make chocolate new shape. The outer layer of the fruit must be completely free of water.
6. Creating a strawberry suit is easy. Let the strawberries dip a layer of white chocolate paste, put it in the refrigerator to solidify, then dip it in dark chocolate paste, put it in the refrigerator to wait for the chocolate to solidify, and then use a rolled-up tube filled with chocolate paste to work on the strawberries.
Method 2: Chocolate making
Raw materials: blocks of COOKING CHOC (white choc or dark choc), any small molds you want to create the effect, a flake mixer, large bowl, chipper.
Practice:
1, the first chocolate chips into a bowl, so easy to melt, peeling chocolate grinding can be according to personal needs portion to peel.
2, heating and melting, this step can be two ways to achieve the melting effect, one is the water heating method, will be about 60 degrees of hot water (note that this temperature of the hot water is not yet boiling temperature, the water temperature should not be too hot) into a bowl and then put the bowl of chocolate stacked into the bowl, and then began to stir thoroughly until the chocolate is completely melted, loaded with as thick as a paste; the second, with a microwave, the chocolate will be melted, the chocolate will be melted. paste loaded; second, melt in the microwave, this method will save time, according to the portion will be loaded into the chocolate bowl into the microwave, high temperature for 10 seconds, take it out to fully stir, and then put it back into the heating for another 10 seconds and then stirred, so analogous to almost get a 1, 2 minutes is almost the same, (note that, do not in order to save time and one-time heating for 1, 2 minutes so that your chocolate will be burnt Hu fell), to be melted The chocolate also need to keep stirring, so as not to make it immediately solidified, and then poured into the mold while hot.
3, molding. Put into the mold as much as possible to make up the flat, if you do not have a touch of furniture can be used to do the cake buttercream flower decorative extruder to put the chocolate on a plastic smoothing board to cool it.
4. Cooling. It's best to cool the chocolate at the usual room temperature, not in the refrigerator, as this will make it harden.
Method 3: Chocolate Making
Raw materials: cocoa powder, cocoa butter, nuts, sugar, milk Tools: microwave, large bowl, mold
Steps:
Section 1: Preparation
Cocoa Powder: You can buy cocoa powder at Carrefour or Metro supermarkets (don't go to other hypermarkets, there should be none). You can also try to look at Guizhou Road, the first food company behind the food ingredients store (this store must have molds to sell). Brand should not be too much to pay attention to, because in the country, there is good. If you must force the brand, Italy's Cioco Delice brand should belong to the top, but too expensive (strongly not recommended).
Cocoa butter: You should be able to get it the same way. It's better to buy chunks, but of course if you buy powdered it's fine. But if you buy powdered cocoa, you'll have to buy butter (vegetable butter-like). Cocoa butter is better to buy fat substitute, you will not gain weight if you eat too much of it. The white one is cocoa butter, if you can't get it, you can just use white chocolate!
Nuts: South store, do not buy the kind of fried goods, as far as possible to buy pure nuts. Don't eat the flavor of the creamy melon seeds then. Peanuts should be the best to buy, of course, now hazelnut, almonds and so on is not difficult to buy. Buy how much see friendly tips 1 .
Pine nuts: granulated sugar: these two do not want me to say it?
Milk: The supermarkets are full of it, so we recommend using Bright's Extra Thick (3.5)
Microwave? Bowls? You have all these at home, right? If not, please refer to Friendly Tips 2
Molds: the previously mentioned food ingredients are absolutely available inside the store, a variety of molds, if you are not happy to buy, just use the home to make ice cubes of the ice lattice!
Specific steps:
Peel the nuts, lay them flat on the microwave oven bottom plate, and bake them on high heat for 3~5 minutes (700W microwave oven).
Get a steamer, put water and heat it. Then place a large bowl on the steaming grid.
Place the cocoa powder, cocoa butter, and granulated sugar in the bowl and keep stirring. Until the contents of the bowl are a paste (thicker, in that the spoon will drip down, but not quickly. A bit like pouring tomato salsa)
Pour the nuts into the paste, add a little milk and stir again until it's a sticky mount again and cool naturally.
Place the paste in the fridge freezer for 5-10 minutes and remove.
Heat again until melted (remember to stir) At this point you can also add a little spice or sweetener of your choice.
Pour into molds and allow to cool naturally.
3. If you can't get cocoa powder and cocoa butter, you can just buy oven-ready chocolate balls.
Method 4: How to make sandwich chocolate
1, roast some nuts, depending on their needs and baking some: hazelnut, macadamia nuts, almonds, pumpkin seeds and other nuts.
2. Use a microwave oven and a microwave-proof plastic box to make the chocolate
3. Chop the chocolate into crumbs, the more crumbly the better, and put the chocolate into a microwave-proof plastic box
4. Microwave the chocolate over medium heat for 2 minutes, then stir in the chocolate.
PS: Because the middle chocolate is not easy to melt ~ stirring to blend
5, and then microwave about, 1 minute and a half - 2 minutes, depending on the situation to adjust the microwave time .
6. Pour the melted chocolate directly into the mold (or use a triangle of paper), and then gently knock the mold a few times to knock out the air bubbles.
7: Add the toasted nuts. At this point use a stiff spatula, or a spatula to smooth out the chocolate.
8. If you are using a soft chocolate mold, use a triangle to fill in the chocolate, and add the right amount of chocolate so you don't need a spatula to smooth it out.
Method 5: Three Valentine's Day Chocolate Making Methods
The first one: sweet words: with it, there will be laughter.
Materials: maltose, chocolate, crushed nuts
Methods: make all kinds of little animals with maltose as you like, then heat and melt the chocolate into a sauce, when eating, dip the good little animals in some hot chocolate sauce and crushed nuts, sweet and full of fun.
Note: Keep stirring the chocolate as it heats up to keep the sauce at the right consistency.
The second kind: love declaration: love to be watched by you, feel your tenderness, even if it's just for a short second, it can be permanent.
Materials: whipped cream, milk chocolate, cake slices
Methods: Smear a layer of whipped cream on the cake slices, and then stack several smeared cake slices, shave the milk chocolate into tiny thin slices, and randomly sprinkle them on the buttercream. This makes the smooth cream filled with the fresh sweet aftertaste of milk chocolate, which is intoxicating.
Note: When spreading whipped cream, do not overdo it because you love it, too much cream will cause a sweet and greasy feeling, and will also cover the rich flavor of milk chocolate; milk chocolate must be thin, small, thick its flavor is too thick, and affects the silky smooth texture.
Health adviser said: chocolate can reduce platelet activity. Platelet activation can lead to thrombotic vascular disease. There have been many in vivo and in vitro experiments that have found that the polyphenols and cocoa butter in cocoa/chocolate have the effect of reducing platelet activity and promoting platelet aggregation, thus playing a role in protecting human cardiovascular health.
Nutritionists say: chocolate is an antioxidant. Numerous studies have shown that the polyphenols in cocoa/chocolate have significant antioxidant activity, which can prolong the action of other antioxidants in the body, such as vitamin E and vitamin C. It also promotes vasodilatation, inhibits inflammatory responses and clot formation, thus playing a role in preventing cardiovascular disease. Antioxidant activity is also thought to underlie the role of immune modulation as well as cancer prevention.
The third:
Materials: baked cake, dark chocolate, cocoa powder
Methods: Melt the dark chocolate heat, and then wrapped in the outside of the baked cake, and then thickly sprinkled with cocoa powder in the dark chocolate layer, so that not only the surface of the dessert is very attractive texture of the fluffy, but also with cocoa powder after the dark chocolate will add a touch of sweetness.
Note: When heating dark chocolate, you can add a little water, not too much water; moderate temperature and keep stable, if the fire is too big, the chocolate will have a burnt flavor, which will affect the taste.
Nutritionists say: chocolate is an immunomodulator. Polyphenols in cocoa pulp have the function of regulating a variety of human immune cells. Many studies have shown that cocoa polyphenols have immunosuppressive effects.
Health advisers say: chocolate has a neutral effect on cholesterol. Chocolate does not raise blood cholesterol concentrations because the saturated fatty acids contained in chocolate contain high levels of stearic and palmitic acid. Stearic acid has a neutral effect on cholesterol (neither raising nor lowering), while soft stearic acid can mildly lower cholesterol concentrations, so the saturated fatty acids in chocolate have no effect on blood cholesterol levels. In addition, oleic acid and linolenic acid, which are monounsaturated fatty acids contained in chocolate, also have antioxidant effects.
Method 6: Preparation of Cocoa Liquid Block:
(1) Roasting: After fermenting and drying cocoa beans, the next process is roasting. The main role of roasting is: remove part of the water; make the shell brittle and dry, easy to get rid of the shell; can make the dark brown cocoa beans, turn purple-red, so that part of the oil from the cells to penetrate out, the bean flesh becomes bright; roasting can make the composition of cocoa beans change, starch paste into soluble particles, acids, alcohols and esters, such as aromatic substances increase; make the material has plasticity.
(2) with different roasting methods, the required temperature and time are different. The new roasting method is indirect hot air heat transfer continuous roasting. Different product varieties require different roasting temperatures and times. The following are the process conditions of the hot air continuous roaster:
Variety Temperature ℃ Time (minutes)
Cocoa powder 125-130 25-30
Milk chocolate 110-125 15-20
Dark chocolate 85-100 11-14
The higher the temperature of roasting, the higher the rate of loss of cacao beans, which is technical and economic indicators that need to be paid attention to in the roasting.
(2) 簸筛：After roasting cocoa beans, although the skin and shell have been cracked, but the meat and shell have not been separated, and need to be slightly crushed to be separated, in the mechanical impact, the beans were broken into irregular pieces of grain. The role of the sieve is to separate the meat and shell, in order to facilitate the next step in the processing of soybean meat.
(3) grinding: grinding, also known as primary grinding is to grind cocoa chips into paste. This process is important in order to obtain a cocoa liquor mass composed of particles. Requires grinding to 50 to 114 microns. Preliminary grinding reduces the time required for fine grinding in a later stage and gives better results. After grinding into paste, you can get the brown cocoa liquor.
There are many types of primary grinding equipment: disk mills, roller mills, tooth mills, ball mills and colloid mills.
2. fine grinding: the primary grinding of cocoa liquor, has been treated with powdered sugar, and then add a certain amount of cocoa butter, milk powder, flavoring, surfactants and spices, etc., and then further grinding, known as fine grinding.
Only after the initial grinding of cocoa material or powdered sugar, the particles are larger, into the mouth after a rough feeling, must be fine grinding to make the particles further smaller. When the fine grinding to the material of the mass of most of the particles are less than 25 microns or between 18 to 23 microns, it will make the chocolate into the human mouth without the feeling of particles. This range is the requirement for fine grinding.
The material is mainly physically changed during fine grinding. As fine grinding proceeds, the material is dispersed, and the finer the material is dispersed, the more its surface area expands. The total surface contained in the total volume of a certain amount of material is called the specific surface. The larger its specific surface, the greater the number of plasmas of chocolate, and the smaller and finer its plasmas become.
In the fine grinding to maintain a certain temperature, the finer the fine grinding, the material thickening, viscosity increases, the fluidity is reduced.
Fine grinding equipment are: three-roll fine mill, five-roll fine mill and drum fine mill. In the fine grinding process, attention should be paid to control the following operating procedures: adjust the friction gap, adjust the viscosity of the material, control the temperature of fine grinding, control the degree of fine grinding. There are certain limits to the size of the fine grinding of chocolate texture: too large or too much of the proportion of large grains, rough taste; but the texture is too small or too much of the proportion of small grains, it will be easy to adhere to our tongue and palate, is not easy to be brought out of the mouth by the saliva, so that people feel mushy mouth.
3. Refining: although the texture of the chocolate after grinding is very fine, but not delicate enough, the flavor is not beautiful and mellow enough, refining can further improve its quality. Especially high-grade chocolate needs to go through the refining process.
Refining is done in a refiner. There are many types of refiners, and the more common type used today is the rotary refiner. Material in the refining machine after repeated friction collision, the refining of further smoothing, grinding, water and volatile odors within the material is driven out, the material is fully emulsified, thus improving the quality of chocolate.
The main conditions required by the refining is the temperature and time, the prismatic temperature requirements, with the chocolate candy varieties and different. Dark chocolate is 55 to 85 ℃; milk chocolate is 45 to 60 ℃. The time required for fine grinding is very long, generally 24 to 72 hours.
Refining has the following effects: the quality of the chocolate is more delicate and lubricating; the material becomes thin and fluidity is enhanced, and the color, aroma and taste are improved.
In the refining to be added to the phospholipids, phospholipids are soybean, sunflower and other fats extracted.
Phospholipids have lipophilic and hydrophilic duality, it has both lipophilic and hydrophilic groups, its hydrophilic end, but also can be adsorbed by sugar, cocoa and milk solids. In this way, in the chocolate material plays a surface-active role, so that the material becomes highly stable milky state, so phospholipids also belong to the emulsifier.
Phospholipids can change the interfacial tension between the plasma particles, can reduce the occurrence of hydration of the material gelatinization and intensification of the role of the material, thus impeding the formation of gelatin, play a diluting role, reduce the viscosity of the material.
In the chocolate material to add phospholipids more than 0.6% or more, the viscosity will no longer decline. Therefore, in the production of chocolate confectionery in the amount of chocolate added between 0.1-0.5%.
Added in the chocolate candy phospholipids, can reduce a certain percentage of cocoa butter, which has a certain economic significance.
Phospholipids also prevent the oxidation of fats and oils, also belongs to the antioxidant,
4. Temperature regulation: the role of temperature regulation lies in the control of cocoa butter at different temperatures in the conversion of the phase state, so as to achieve the role of tempering.
To make the liquid chocolate sauce into solid chocolate candy, it is best to go through the tempering stage. Unconditioned or poorly conditioned, the product will be of poor quality.
From the requirements of the production process, from the liquid into a solid chocolate material, it is required to have a significant contraction, so that it is easy to come out of the mold filling model, which is a continuous production line necessary requirements. Temperature regulation in accordance with the requirements of the process conditions can make the chocolate material production obvious shrinkage properties. It facilitates demolding and continuous production.
Without tempering or tempering bad chocolate, cold solidification molding, products of rough texture, gray color, lack of chocolate should be brittle crack characteristics. In the preservation process, it is easy to become rough and similar to the texture of the body of the nest, the loss of commodity value. Therefore, tempering is an important process in the production of chocolate.
In the chocolate material contains about 30% of cocoa butter, cocoa butter in the dispersion system is a continuous phase, its state determines the physical properties of chocolate. The change of chocolate material in the tempering is essentially the change of cocoa butter polycrystalline characteristics. The purpose of temperature regulation is to make the chocolate material produce the highest proportion of crystalline form, so that the chocolate production process is smooth and the quality of the finished product is stable.
After refining the chocolate material is generally more than 45 ℃, the particles are in the state of motion, can not form any crystal form of cocoa butter, so it is necessary to store the material in the cylinder stirred for a certain period of time before the temperature adjustment.
Tempering of the first stage: the material from 45 ℃ cooled to 29 ℃, cocoa butter nuclei, and gradually transformed into other crystal type.
Tempering of the second stage: material from 29 ℃ to continue to cool to 27 ℃, part of the unstable crystal type into a stable crystal type, the number of more viscosity increases.
The third stage of tempering: the material from 27 ℃ back to 29 ~ 30 ℃, the purpose of which is to make less than 29 ℃ below the unstable crystalline dissolved, only to retain the stable crystalline, which is the crystalline form. At the same time, the viscosity of the material is reduced, suitable for the requirements of the molding process.
The thermoregulation process is a delicate process, the regulation and control of temperature must be very strict and accurate. Currently there is no very ideal temperature regulator, and the film type continuous temperature regulator is suitable for mass production needs.
The chocolate material can be used for the production of chocolate candy after the temperature adjustment. According to the molding process, chocolate candy can be divided into pouring mold molding and coating molding.
5. Pouring mold molding: pouring mold with the chocolate material to strictly control the temperature and viscosity. The material temperature requirements at about 30 ℃, the temperature is too high will destroy the cocoa butter has formed a stable crystal form. Make the composition loose, lack of shrinkage characteristics, difficult to release the mold, easy to appear in the storage of the phenomenon of blossom or dark. Temperature is too low, the material viscous, pouring mold quantitative distribution difficulties, and the material is difficult to exclude the vapor bubble, products are easy to appear honeycomb. Therefore, in the molding process, the material should always maintain the exact temperature, and requires to be kept within the minimum temperature difference.
Viscosity is another important factor for the material requirements, the material viscosity also affects its dispersion and the accuracy of the distribution. Therefore, it is important to maintain the viscosity range of the material during the mold pouring process. After pouring the mold, the model should be shaken to make the composition solid and prevent bubbles or voids from arising. The vibration amplitude is required to be no more than 5 millimeters with a frequency of about 1000 times per minute.
There are two forms of heat present in chocolate will sauces: sensible heat and latent heat. The sensible heat is the heat released when the chocolate sauce reduces its temperature; the latent heat is the heat released when the liquid state becomes solid, and the sum of the two kinds of heat is all the heat that needs to be removed from the molding process.
The requirements of the cooling process is: when the mold is poured, it is first placed in a cold room at 8 to 10 ℃, about 5 minutes, the material temperature drops to 21 ℃; and then after about 21 minutes, the material temperature drops 12 ℃, the total time required for cooling is 25 to 30 minutes. The cooling speed depends on the cooling temperature, cold air way and product shape.
From liquid to solid cooling speed can not be too fast, the cooling temperature is generally 8 ~ 10 ℃, cooling can be appropriately increased to 12 ~ 14 ℃ late. Cold air speed of 7 meters per second is appropriate, when the chocolate block shrinkage and deformation will come to the end of cooling.
6. coating molding process: coating molding Palm candy, known as sandwich chocolate. Mostly based on the sandwich and named, such as peanut sandwich chocolate, protein sandwich chocolate.
The coating molding process has the following requirements:
(1) the heart of the heart and the heart of the requirements: the heart of the nature and color and flavor to be able to combine harmoniously with the chocolate coat, the specific requirements are soft, easy to dissolve, do not stick and paste the mouth as well as will not cause changes in the form of permeation, perforation, expansion and contraction rupture, rancidity, insect residency and mildew, and so on. Coating when the heart and temperature is generally lower than the outer temperature of about 5 ℃.
(2) the coat and the requirements of the coat: coating with chocolate material in the cocoa butter should be higher than the material used to pour the mold. The chocolate paste for coating should have the right viscosity and fluidity. Overly thick material is not only inconvenient to transport, but also unevenly distributed, uneven coating thickness, and cannot guarantee the consumption quota. Throughout the coating process, always strictly control the temperature regulation requirements of the sauce to maintain 30 to 33 ℃.
(3) control but speed: coating the cooling channel of the molding unit should be maintained 7 ~ 12 ℃, cold air speed of no more than 7 m / s, cooling time to maintain 15 ~ 20 minutes, cooling the latter part of the temperature can be slightly higher, in drier conditions.
7. Chocolate candy packaging: the main role of the packaging is: heat, moisture absorption and dissolution, prevent the aroma from escaping, anti-oil precipitation rancidity, mildew, insects, anti-pollution. The requirements of the packaging is beautiful, colorful, can keep the chocolate candy color, aroma, taste, type, especially health conditions.
General wax paper is difficult to meet the above requirements. Usually used packaging materials are: aluminum foil, polyethylene, polypropylene, polystyrene and so on. There are also used aluminum foil ~ polyethylene composite materials or other composite materials.
Fancy chocolate candy fancy chocolate candy is coated with a layer of chocolate raw materials outside the sugar body, but the difference is that this chocolate candy, a variety of forms, chic aroma, beautiful and generous, with special features, there are 20 to 30 varieties, not only different flavors, but also different forms, loaded with high-level gift boxes, very elegant, this fancy chocolate candy in foreign countries at present is also a very popular high-level products.
The production of chocolate candies is very popular in foreign countries.
Methods:
1, candy heart manufacturing. A variety of fancy chocolate must first be made into a variety of types and different flavors of candy hearts, and then coated made, hearts can be divided into the following types:
(1) hard heart: a variety of nuts based on granulated sugar, some also put glucose. Boiling method is divided into two: one is granulated sugar dissolved in water, filtered and then boiled to a certain temperature, peanuts and some other nuts added to the pot together with the frying, out of the pot temperature this hard sugar temperature is slightly higher; the other is granulated sugar, glucose dissolved in water and filtered, and then boiled to a temperature close to that of the hard sugar, will be the nuts such as nuclear meat poured into the pot and mixing (peanuts, almonds, etc., to be cooked) out of the pot before they are added a small amount of cream.
(2) soft heart: based on Fang Deng (also known as Hakumazi), Fang Deng has two flavors, one with dairy products for making a variety of milk-flavored hearts, and without condensed milk for a variety of fruit-flavored hearts. Bon-den is made by dissolving sugar and glucose in water, filtering it, boiling it to about 120°C, and then pouring it onto a cooling table and stirring it.
(3) Wine heart: Sugar is used as the base, and various kinds of famous wines are added. Granulated sugar dissolved in water and then filtered, and then boiled to about 112 ℃, off the fire for 3 to 5 minutes after adding the appropriate amount of wine, the sugar water into the powdered dish, and then slightly sifted a layer of starch on the surface of the sugar water, keep warm to crystallize, to be coated with the outer layer. There are also a variety of semi-soft candy hearts made from sugar, condensed milk, nuts, raisins and other ingredients.
2. Chocolate outer coating. Coated chocolate coat, according to a variety of different hearts coated with different specifications of the chocolate, the requirements of the coated chocolate black with bright light, good finish, chocolate temperature control at 28 ~ 30 ℃ or so.